MULTIPARAMETRIC METHOD FOR THE RHEOLOGICAL EVALUATION OF MEAT AND OTHER SOLID FOODS

Continuously Alternating Stress-Relaxation Analysis (CASRA) was automa ted and adopted to the Zwick Universal Testing Machine. The method per mits characterization of rheological properties of meat and other food s by applying sequentially increasing loads, alternating with a relaxa tion period of equal equal duration, until the structure collapses. Th ree parameters: plasticity, P, elasticity, E, and fluidity, Fare deriv ed from the recorded rheograms. Using wieners as a model system, the c oefficients of variation were determined to be 14.8% for P; 9.7% for E and 8.8% for F. principles of graphic description of rheograms are pr esented and the effect of plunger size is demonstrated. Examples are g iven of the application of the method to meat products and gels used a s fat replacements.